Pasadena Cheeseburger Week

There’s nothing more all-American than a hamburger, especially when it’s topped by a slice of cheese.

Join Pasadena and more than 25 of its eateries in toasting this traditional cuisine during the third annual Cheeseburger Week, which kicks off Jan. 12 and runs through Jan. 17.

“The cheeseburger was created here. The first documented serving to a customer was here in Pasadena at a place called the Rite Spot, that is no longer in existence. It was at the far side of the Colorado Street Bridge back in 1924,” said Leanne Waggoner, external affairs and events manager for the Pasadena Chamber of Commerce.

There are several tales as to how the cheeseburger was invented, but all center on Lionel Sternberger, a teen who worked at his father’s roadside stand known as the Rite Spot.

One story goes that a homeless man grabbing a bite to eat asked Sternberger to add a slice of cheese to his entree. Another cites that the teen used a slice of cheese to cover a burger’s burned side and his customer was delighted. Still one more relates that it was simply one of the young chef’s kitchen experiments.

But the truth may not be as important as the fact that the 15-cent Aristocratic Burger was a hit, drawing people from throughout the area to the Pasadena eatery.

Waggoner explained that the chamber is encouraging today’s cheeseburger-seekers not to just eat at one venue, but to try as many different burgers as possible and vote for the best. The organization has even posted suggested cheeseburger crawls on its website. The idea is to round up some friends and travel to several eateries, splitting a cheeseburger at each one, and then go online to vote for favorites.

“Ironically I’m a big hamburger guy, but I’m in the Japanese restaurant business,” said Toro owner Alan Lau, who has participated in Cheeseburger Week every year.

Lau explains that his eatery features Wagyu beef, a tender meat from Wagyu cows that are a cross between Japanese Kobe steer and American Angus cows. They are raised on a “beer diet” incorporating a lot of wheat and barley, along with other techniques used in raising Kobe cows.

“It creates a lot more marble, tender meat than a traditional grazing cow,” Lau said, adding that the meat is also more affordable than Kobe.

Toro will offer diners a slider boasting a hand-pressed patty of Wagyu ground beef mixed with onions, Japanese Panko bread crumbs and spices, topped with Brie, sauteed mushrooms and a tempura onion ring on a Hawaiian roll, with a side of garlic wasabi fries.

Lau said he likes some of the newer fusion flavors of burgers today and most recently he’s been going to Smashburger in Monrovia for its truffle mushroom swiss burger.

“But the way I make it — I’m a traditionalist — I like to definitely start with good ground beef, lightly seasoned. I like onions, lettuce, tomato, and it’s amazing,” Lau said.

Waggoner said she admires the creativity of many of the burgers offered today as well. She tried a bite of her sister’s Peanut Butter & Jellousy burger during a recent visit to Slater’s 50/50 in Pasadena and was surprised at how the flavors worked. But in her heart of hearts, Waggoner prefers conventional cheeseburgers.